Ingredients:

  • 1 package (16 oz) Phyllo Dough, thawed
  • 1 cup (225g) Unsalted Butter, melted and clarified
  • 0.5 tsp Sea salt
  • 1 cup (240ml) Whole Milk
  • 1 can (14 oz) Sweetened Condensed Milk
  • 2 Large Eggs, room temperature
  • 1 tbsp Vanilla Bean Paste
  • 0.25 tsp Ground Nutmeg
  • 0.25 cup Powdered Sugar
  • 0.5 cup Fresh Raspberries

Instructions:

  1. Preheat your oven to 350°F (180°C). Prepare a 9x13 inch metal baking pan.
  2. Take two sheets of phyllo dough at a time and fold them into an accordion style with approximately 1-inch folds.
  3. Place the pleated strips into the ungreased baking pan side-by-side until the pan is tightly packed.
  4. Generously brush the melted clarified butter over the top of the folded dough, ensuring it seeps into all crevices.
  5. Par-bake the pastry for 20 minutes until it is pale gold and dry. This prevents the custard from making the bottom soggy.
  6. While the pastry bakes, whisk together the whole milk, sweetened condensed milk, eggs, vanilla bean paste, and nutmeg until smooth.
  7. Pour the custard mixture evenly over the par-baked pastry. Return to the oven and bake for an additional 25 minutes until the custard is set and the tops are deep golden brown.
  8. Allow to cool completely before dusting with powdered sugar and garnishing with fresh raspberries.